Ballymaloe House pumpkin soup with hazelnuts and parsley pesto

Recipe by:

Hearty, rich and vivid in colour, this soup is a delicious starter dish for the cold winter months, pairing with a cheese and herb pesto

Ballymaloe House pumpkin soup with hazelnuts and parsley pesto

Serves

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People

Time Prep

10

Minutes

Time Cooking

15

Minutes

CUISINE

COURSE

Starter

Method

  1. Freshly With Salt Low And Coloured, 10–15 The Melt Sweat Butter Ground But Onions Heat Until Not Pumpkin And Add In A The Season Minutes Covered On Soft Saucepan, A The Pepper And

  2. Correct Cream And Simmer Add Or Liquidise The Add Seasoning Hot And And Taste Tender The Vegetable Stock Homemade Until The Chicken

  3. Preheat Oven To 180°c The

  4. The Place For Roughly Chop Hazelnuts Off Hazelnuts Roast The Skins, Tea The 10 Minutes In A 5 Rub And Towel

  5. And Into Add Oil The Taste Processor Little Seasoning Salt Pesto Correct Put The All Or Two, Ingredients A For The A The And Second Except Oil Whiz Food

  6. Garnish Of Roasted And Drizzle The Hazelnuts Parsley Soup The Top With Pesto Over

Ingredients

  • Onion, Sliced 350g

  • Chopped 700g Pumpkin,

  • 75g 50g Butter

  • 1 L Vegetable 2 Stock

  • 110ml Cream

  • Salt

  • Pepper

  • The for Parsley Pesto:

  • Only Parsley, (no 25g Stalks) Leaves

  • Peeled 1 And Garlic Cloves, Crushed 2

  • 40g Cheese, Parmesan Grated

  • Nuts 25g Pine

  • 75ml Extra Olive Oil Virgin

  • Salt 

Method

  1. Coloured, Season The On With 10–15 And Melt Saucepan, The Low In Pumpkin Covered Not The Butter Freshly Salt Soft A A Ground Minutes Sweat Add Onions And But Until And Heat Pepper

  2. Simmer The Add Or Stock Cream Taste Add Hot Correct Liquidise The Homemade And Chicken Until Vegetable Seasoning And Tender And The

  3. Preheat To 180°c The Oven

  4. Tea The 5 Hazelnuts Towel Place The Off Hazelnuts Roughly Minutes Chop The And Rub For A In Roast Skins, 10

  5. A Add Except And Pesto Whiz Or And Oil Salt Food For A The Correct Processor Seasoning Little The Second Oil Ingredients Two, Taste Into The Put The All

  6. Top And Roasted Of With The Parsley Drizzle The Soup Hazelnuts Over Pesto Garnish